Description
Grilled cuttlefish in bite-sized pieces, dipped in a mild roasted garlic alioli.
Ingredients
Scale
- 1/2 head cuttlefish, clean
- Virgin olive oil
Roasted garlic alioli
- 1 whole head of garlic
- 1 tsp salt
- 1 whole medium egg and 1 yolk
- 1 cup virgin olive oil
Instructions
- First to the alioli: wrap the head of garlic in aluminum foil and roast in the oven preheated to 170ºC (340ºF) half an hour or till tender. Let cool and peel.
- Mash the roasted garlic with the salt in a mortar. Transfer the mash to a food processor or blender, add the egg and yolk and mix thoroughly.
- Measure the oil. Turn on the blender or processor at medium-low speed and start pouring the oil in a tiny steady stream, until you finish all the oil. Transfer the alioli to a container and set aside.
- Preheat a heavy skillet. Cut the cuttlefish head in bite-sized pieces and brush them with olive oil. When the skillet is hot, place the cuttlefish pieces to grill. They won’t need longer than 1-2 minutes per side, in fact overcooking them yields a tough rubbery cuttlefish.
- When done, serve them immediately with a bowl of alioli on the side.
- Prep Time: 25 mins
- Cook Time: 35 mins